Calamansi is available year round and is usually seen in its unripened state as a dark green fruit, but if left to ripen it turns a tangerine orange color.
It is used to make beverages, flavoring fish (particularly kinilaw), and used as an added flavoring in cakes, pies, preserves, sauces, and marmalades. It can also be used in soups and teas.
Because of its citrus acid, it is used with tuna to make a ceviche type of entre called kinilaw. The tuna, onions and sliced cucumbers are cured with vinegar, ginger and of course calamansi for that sweet sour citrus taste.
For a cool refreshing drink, calamansi juice makes a great beverage. Mixed with sugar and water it is very good when you’re hot, throat is dry and you do not want a soda and more flavor than just water.
Calamansi is also used to flavor cakes, pies and cookies. It’s is similar to using lemon or lime to add that little extra flavor.
For such a little fruit, it has many other uses. The juice can be used to remove ink stains from cloth and it can be used as a deodorant too.
For medicinal purposes it can be applied to the scalp to reduce dandruff. Crushing it, it can be used as a shampoo or the juice applied after shower to reduce itching. For bug mites just rub the fruit on the affected area to reduce swelling and itching.
For nausea and fainting, squeeze the rind and hold to the nose as an inhalant. For coughs and sore throats, warm calamansi tea is a good home remedy. Calamansi juice boiled with water is a good remedy for constipation too.
It is easy to grow at your home or is available at all markets and fruit stands. At the Palengke you will see many children carrying bags of calamansi for sale walking through the market.